/ck/ - Food & Cooking

>>17123958
Alfredo is one of those dishes that has a billion bastardizations and regional variations. Purists will get autistic about anything that's not literally butter+parmesan+pasta but honestly that version is kind of boring so fuck em.

I've always enjoyed the only slightly bastardized version that is reduced cream+butter+parmesan, people lose be when they start recommending a full bechamel for alfredo.

>>17123958
You should know by now that many “Italians” around these parts are in fact “Italian”-Americans.

The part about guanciale is probably a mixup with carbonara (guanciale, Pecorino Romano, eggs and pepper).

>>17123958
Just follow this
https://www.youtube.com/watch?v=Sk9HCxfIREo

>>17123996
the absolute madman makes the fucking pasta from scratch

>>17123989
>The part about guanciale is probably a mixup with carbonara (guanciale, Pecorino Romano, eggs and pepper).
I can see that, but I honestly love the combination
>You should know by now that many “Italians” around these parts are in fact “Italian”-Americans.
never thought about that, thanks for pointing it out
>>17123988
I just love my bastardized verssion not gonna lie, to the point where I doubt their verssion will actually beat it

>>17124026
I don't make it often, but I sometimes enjoy making bacon alfredo, where I render some bacon, lightly caramelize some shallot in the fat, add dry white wine and cream, reduce, then add my parmesan, replacing the butter with the bacon fat makes for a really interesting variation on the dish I feel like.

>>17124061
I use the bacon grease to caramelize the onions, and add butter arround the time I'm going to add the cream and cheese, meaning I use bacon fat and butter as well, yes I'm slightly fat, but I used to be fit until I started to take my schizo meds

>>17123958
> I remember alleged italian anons that was the proper recipe
Alfredo is not an italian recipe. There's a originale "alfredo" made in Rome, but it's just a common dish called "butter and parmigiano", alfredo cucked some tourists and said it was his recipe

The majority of italians don't even know what Alfredo is, the ones who know it's because they discovered through american media

> minus the bacon they'd switch for guanchiale
He was larping. guanciale is used in amatriciana, gricia and carborana. If you want to do the "original" recipe is just pasta, butter and parmigiano

>>17124634
>just pasta, butter and parmigiano
I'll give it a try, but sounds really boring when compared with my abomination that makes italian people cry

>>17124660
> I'll give it a try, but sounds really boring
It is. It's a dish for ill people

>>17124665
>It's a dish for ill people
lol, elaborate?

>>17124660
>makes italian people cry
Also, no italians would cry since it's not an italian dish, so go nuts

>>17124681
I meant for people who feel sick, we call dish like that "hospital food".
You know, when you have the flu and you don't feel much like eating but you can still eat

It's also ok when you are in a hurry, you don't have much in the fridge or when you are drunk with friends and you want to eat at 4/5AM.
But for the latters it's more common aglio e olio or cacio e pepe

I mean, if you use good ingredients it tastes good, but don't expect much. Here's the original recipe, you have to make sure you have good parmigiano and good butter
https://www.youtube.com/watch?v=Sk9HCxfIREo

>>17123958
I like this a lot but it's not fancy, it's more like lazy bachelor food. For this purpose it's great though, especially since all of the ingredients last for ages so you can just throw it together whenever instead of having to worry about cream going bad.

I always messed it up until I realized the keys to making it work

>you have to take the pan OFF ALL HEAT, not even super low, or the cheese will form glue on the pan.
>make sure you keep enough pasta water so the sauce can still flow a bit
>work in batches with finely grated parm

Combo of 1&3 means you'll end up with lukewarm noodles at the end. The final secret to spoon those noodles into your bowl and nuke it gently in the microwave to get it hot again. Once the cheese coats everything, that's safe so long as you don't over-do it. Italians will never reveal this final secret because it hurts their ego

>>17123958
No garlic? Is this why I hate every restaurants Alfredo? It’s just cream and cheese or butter and cheese?

>>17123958
alfredo made with cream is better

>>17124706
AND bacon AND onions

>>17124696
>>17124696
Anyway since I'm here, I think that what's really wrong despite the dish, is cooking the butter.
Unless you want to infuse butter with something else to flavor it, it's wrong to cook it

By putting it on hot pasta and some of its water (not a lot) you get a better result and you can use less butter to achieve a creamier result.
butter stay more creamy and mixing energetically with hot pasta, it releases the starches that stabilize the fats of the cheese and the butter to the pasta.

It's a common technique for risotto, called "mantecatura"

>>17123996
All that autism and it’s just a sloppa plate of buttered cheesy noodles.

>>17123958
I like it with cream

>>17124727
Interesting, thx 4 the insight.